Turkish Red Lentil and Grains Soup
This is a satisfying soup with unusual flavours. The bulghur and the rice add a lovely texture to the soup.
SERVES 4 -6
- 1/2 cup red lentil
- 1/4 cup bulgur
- 1/4 cup uncooked rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 (15 ounce) can diced tomatoes with juice
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1 tablespoon dried mint
- 2 tablespoons butter or olive oil
- 1 teaspoon dried mint
Saute the onion in the olive oil until translucent. Add the garlic and saute one minute more.
Add the rest of the ingredients except for the butter and one teaspoon dried mint.
Bring to boil and lower to simmer. Allow to simmer for 30 minutes, stirring occasionally.
Use an immersion blender to puree the soup slightly or put a cup or two into a blender.
To serve, melt the butter and add the mint. Drizzle on top of soup.